Marinated Tenderloin
Tender beef tenderloin marinated in a flavorful mixture of garlic, red and black pepper, olive oil, red wine vinegar, and Burgundy wine, ideal for elegant gatherings.
Ingredients
Instructions
- Sprinkle the beef tenderloin with garlic salt, red pepper, and black pepper.
- Combine olive oil, red wine vinegar, Burgundy wine, and garlic; stir well.
- Pour the marinade over the meat.
- Cover with foil and refrigerate overnight.
- Bake at 425°F; do not drain the marinade.
- Cook to desired doneness: 140°F for rare or 160°F for medium.
Tips & Substitutions
For a more robust flavor, marinate the tenderloin for up to 24 hours. If you don't have red wine vinegar, balsamic vinegar can be a good substitute. Adjust the spices based on your preference; adding herbs like rosemary or thyme can elevate the dish. Always let the meat rest for 10-15 minutes after baking to retain its juices.
Serving Suggestions
Slice the tenderloin thinly against the grain for the best texture. Serve it with roasted vegetables or a side salad for a balanced meal. This dish pairs beautifully with Delish Steak or a hearty potato dish for a satisfying feast. A glass of Burgundy wine complements the flavors perfectly.
Storage & Reheating
Leftover marinated tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the meat in a preheated oven at 325°F until warmed through, about 15-20 minutes, to avoid drying it out. For best results, slice the meat before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Tenderloin contains roughly 557 calories, with 15g protein, 10g carbohydrates, and 50g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness, you can substitute it with a sirloin or ribeye. However, cooking times may vary. Ensure to adjust cooking times based on the thickness of the cut, and always check for desired doneness with a meat thermometer.
What should I do if I don't have Burgundy wine?
If Burgundy wine isn't available, any dry red wine like Cabernet Sauvignon or Merlot can work as a substitute. The flavor profile will change slightly, but it will still produce a delicious marinade. Avoid sweet wines, as they may alter the dish's intended taste.
How can I make this dish more flavorful?
To enhance the flavor, consider adding fresh herbs like thyme or rosemary to the marinade. You could also include a splash of Worcestershire sauce or soy sauce for an umami boost. For a spicy kick, add some crushed red pepper flakes to the seasoning before marinating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).